Thursday, December 29, 2011

My Eggplant Tsukemono

Wendell made an eggplant dish for dinner one night and there were about four leftover eggplants that he didn't use. Not wanting them to go to waste, I used them to make this tsukemono. I found a recipe at BellaOnline. It came out kinda sweeter than I expected but it was still good.

Slice the eggplant about 1/8 inch in thickness, sprinkle with Hawaiian salt and let stand for about an hour. I peeled the skin with a peeler in a striped pattern. Don't ask me why. I have no idea why I did that. I put the slices in my press, but you don't have to. I ended up squeezing the liquid out by hand anyway.

After an hour or so, rinse the eggplant in some water (to remove the salt) and squeeze the liquid from the eggplant. Add the shoyu/mustard mixture. Allow to marinate in fridge for at least 8 hours before eating.